Creamy Swiss makes a delicious grilled cheese

October is American Cheese Month. The American Cheese Society says, “American Cheese Month is a celebration of North America’s delicious and diverse cheeses, and the farmers, cheesemakers, retailers, cheesemongers and chefs who bring them to your table.”

So I thought I would bring a different cheese to Chow Town readers every day in October. So stay tuned to see what delicious curd North America has to offer! There are sure to be some classic favorites and new must haves that will suit everyone’s tastes.

Holey Cow

Producer: Central Coast Creamery

Place: Paso Robles, Calif.

Milk: Cow

Type: Swiss style, semi-soft

Holey Cow is a crowd-pleasing cheese. It has the best of a Swiss-style cheese and the best characteristics of a creamy Gouda. If you are not a Swiss lover you still might like Holey Cow. It still has some of those nutty flavors you come to expect in Swiss but not the obvious crack-a-nut-upside-your-head flavor of a cheese like Emmental. It retains a milky creaminess that reminds me of younger Gouda. Even with the soft texture, the appearance of the cheese still retains the classic Swiss cheese holes. It melts so silky smooth that you have to try it on a grilled cheese sandwich. I take chopped cornichons, some paper-thin slices of salami and whole grain Dijon. Slap that on some good bread with the cheese and brown it up until the cheese is spilling over the sides of the sandwich. It’s so good!

Lincoln Broadbooks loves cheese. He is one of the first cheesemongers in the United States and Canada to become an American Cheese Society certified cheese professional. He is the manager and buyer for The Better Cheddar in Prairie Village. You can find him on Twitter @LincolnBbooks and on Instagram @lincycheese.